Magical Moroccan Mince - Chef Recipe by Mel Alafaci

Magical Moroccan Mince - Chef Recipe by Mel Alafaci


2 squirts of canola or rice bran cooking spray
800g lean beef mince (fluff this up with your hands so it's nice and loose and not in one big block)
1 large onion, finely diced
1 clove crushed garlic (optional)
1 Tbs ras el hanout – 1 tspn cumin powder, 1/2 tspn cardamom powder and 1/2 tspn coriander powder)
1 tspn turmeric
1/2 cup finely diced fennel, or grated carrot or zucchini
1 tin chickpeas, drained and rinsed
1 cup chopped tomatoes, or 1 tin
2 Tbs tomato paste, or passata
1 vegetable or beef stock cube, crumbled to a powder
Salt and pepper to season
1 tspn lemon zest

Pistachio and Date Gravel:

1-2 Tbs pistachios, bashed or chopped to a coarse gravel
2 Tbs finely chopped dates
1/2 tspn lemon zest
1 Tbs finely chopped parsley, or coriander


Chef’s Note:

If here is grey liquid in your plan at any stage of cooking the mince, it is because the pan is too cold, you are stirring too much and the mince is stewing. Scrape all the mince to one side of the pan, leaving half the pan naked, put the heat up and back away from the pan. Eventually, the grey liquid will cook back into the mince.

Heat and grease a large pan with the cooking spray until just about smoking hot. The mince must sizzle when it hits the pan.

Do not stir, let the mince brown and seal on the first side, then let the pan heat up again, stir slightly and use a plastic coated whisk or strong plastic spoon, to break down the mince.

Once the mince is brown and fragrant, add finely chopped onion and crushed garlic. There should be enough oil rendered from cooking the mince, add spices, stock powder and seasoning and stir through.

Add chopped tomatoes, passata and chickpeas. Turn down the heat and let it all cook through, then add the lemon zest.

Combine pistachio and gravel ingredients and scatter on a serving dish. Use a round mould to plate the mince in a mound on the plate, topped with peppery rocket leaves and with a swirl of yoghurt.

Recipe provided by Vanilla Zulu Culinary Adventures - Cooking School

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